Paneer Stuffed Savoury Bun

And my experiments on baking finally started. I just used the recipe taught to us in baking class with slight modifications.The original recipe uses Margarine as Fat. Since I didn’t get margarine here in my area I used butter and olive oil. A of ReluctantChefs suggested that using olive oil alone will give the same result and he said we can avoid butter too.Since I am trying this for the first time I used little butter as fat.From the following recipe you will get 8 buns.Kindly adjust measurements according to your needs.

For Filling :

• Paneer – 200gms
• Onion – 1
• Capsicum – 1
• Tomato Sauce – 1 tbsp
• Green Chilli Sauce – 1 tbsp
• Salt – 1/4 tbsp
• Chilli Powder – 1/2 tbsp
• Coriander Powder – 1/2 tbsp
• Oil – 1/2 tbsp
• Mustard seeds – 1/4 tbsp

Filling Preparation :

Yesterday I prepared a simple Paneer Filling. You can prepare mushroom,veg/non-veg filling of your choice. It should be in semi solid state. Not too runny. Just keep that in mind.

1. Heat oil in a pan
2. Add mustard seeds. Once it splutters, add onions,capsicum and saute for a minute
3. Add salt,chilli powder,coriander powder and add little water
4. Once the onions are cooked add paneer cubes and add the sauces one by one
5. Let the whole mixture boil for about 2-3 minutes.Now the paneer filling is ready to be stuffed inside buns.

For Bun Dough :

• Active Dry yeast – 1/4 tbsp
• Warm Milk – 5 tbsp
• Sugar – 2 tbsp
• Salt – a pinch
• Maida – 200gms (approx)
• Unsalted Butter – 1 tbsp
• Olive Oil – 2 tbsp
• Water for kneading.

Dough Preparation :

1. First mix dry yeast in 1 tbsp of warm milk and 1/2 tbsp of sugar
2. Keep it aside for about 15 minutes. You should see some bubbles and yeast must have activated. Since this is the key that helps dough to rise make sure your yeast is good
3. I prepared bun dough on kitchen kadappa stone since that helped me to knead dough properly
4. Spread the flour and add yeast mixture to it. Mix flour yeast in such a way that they should look like a bread crumb(yeast should be evenly coated on flour)
5. In a separate bowl mix remaining warm milk,salt and sugar. make sure the sugar is completely dissolved in milk
6. Gently pour this milk mixture on the flour until dough is formed
7. If you feel you need extra milk, add little by little
8. Add some water and start kneading the dough. Kneading is the key here
9. The dough should be soft,smooth and shiny.
10. To test if you have rightly kneaded the dough please take a small portion of dough and keep stretching and expand it. It should not get torn and it should be transparent in the middle(like a linen cloth)

If that stage is obtained then we can keep the dough inside a container (40-50 mins) for first proving.

After first first proving add butter and olive oil. Again knead the dough until smooth and shine and keep it for second proving.I prepared the dough in the evening. So kept the dough in damp towel and let it rise (for 30-35 mins)

After the second rise divide the dough into equal portion and shape them into balls.

Using a rolling pin slightly flatten the dough-ball and stretch only the ends. So the centre portion of rolled dough is slightly thick that it can hold the filling.

Close the rolled dough as we normally do for Kozhakattai. Rest the stuffed dough for about 15-20 minutes.

Preheat the oven for 220 C.

Brush the dough surface with egg wash and then bake it for about 10-15 minutes.

Savoury buns are ready to be served :-D.